Korean Mushroom Pancake (Crispy Shiitake and King Oyster Jeon)
Beoseot-jeon is a Korean mushroom pancake made by slicing king oyster and shiitake mushrooms thin, coating them in a light batter of Korean pancake mix, egg, and water, then pan-frying until golden. King oyster mushrooms contribute a firm, chewy bite from their thick stems, while shiitake caps trap batter in their natural ridges, creating extra-crispy edges. The key is to keep the batter coating thin so the earthy mushroom flavor comes through clearly, and to blot the sliced mushrooms dry before mixing-excess moisture makes the pancake soggy instead of crisp. Dipping in cho-ganjang, a mix of soy sauce and vinegar, brings out the mushrooms' natural umami.
Adjust Servings
Instructions
- 1
Slice mushrooms thin and pat dry.
- 2
Make batter with pancake mix, water, egg, and salt.
- 3
Coat mushrooms evenly in batter.
- 4
Spread in a thin layer in an oiled pan.
- 5
Cook both sides 4-5 minutes until golden.
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Nutrition (per serving)
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